Crispy Pork, Mango and Eggplant Binagoongan

I made Crispy Pork Binagoongan before and this dish of ours today is quite different from that, the common Crispy Pork Binagoongan is usually made just with Fatty pork rendered then cooked till its crispy then seasoned with lots of sautéed bagoong, this dish of ours today is better than that because it’s a combination of 3 Filipino favourites, the Ensaladang Talong, Ensaladang Mangga and Lechon Kawali.

Crispy Pork, Mango and Eggplant Binagoongan is a dish/appetizer made with crispy pork chunks, sweet Philippine mangoes, tomatoes, grilled eggplants and white onions dressed in a sweet salty sautéed fermented shrimp paste. A good marriage of flavours that complement each other the sweet and sour mangoes with fatty pork coated with spicy salty pungent sweet bagoong is definitely a flavour explosion in your mouth.

Crispy Pork, Mango and Eggplant Binagoongan
Prep time
Cook time
Total time
Serves: 5-6
Crispy Pork
  • 1 kg pork belly, (1 big piece, do not slice)
  • 1 whole garlic, crushed
  • 1 tbsp peppercorns
  • 4 pcs bay leaves
  • ¼ cup soy sauce
  • 1 can lemonade soda (7-Up or Sprite)
  • sea salt
  • water
  • oil for deep frying
Sautéed Bagoong
  • 4 cloves garlic
  • 1 small shallot
  • 1 tbsp brown sugar
  • 2 tbsp cane vinegar
  • 6 tbsp raw shrimp bagoong
  • ¼ tsp cayenne pepper
  • freshly ground black pepper
  • pork lard
  • 2 Asian eggplants, chargrilled and chopped
  • 2 semi-ripe Philippine mangoes
  • 2 large tomatoes, diced
  • 1 small white onion, diced
  • 2 stalks spring onion, chopped
  1. Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least a day.
  2. Rinse pork in running water making sure all salt has been cleared from the meat.
  3. Place pork in a pressure cooker together with the soy sauce, garlic, peppercorns, laurel leaves and lemonade soda. Now pour enough water just to cover the entire meat.
  4. Pressure cook for 20 to 30 minutes (Depending on the thickness of pork belly), your timing should start when the whistle starts to make sound.
  5. Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.
  6. Now once the surface of the pork is dried place it in a covered container and refrigerate it for at least 12 hours or until it is cold.
  7. Prepare a wok filled with oil and heat it up, once hot place the pork carefully while cold into the hot oil, be really careful as it will splatter.
  8. Deep fry the pork until golden brown, this won’t take really long and remember you just want to make the outside crisp; the inner part is already cooked. Once cooked remove from the wok then drain, Let it cool.
  9. Once pork has cooled down, chop it into cubes.
  10. Prepare your sautéed bagoong, in a wok add pork lard and sauté garlic and shallots, fry until it becomes golden brown.
  11. Add raw bagoong, vinegar, cayenne and sugar. Stir fry for 3-5 minutes or until it turns dark red in colour.
  12. Season with freshly ground black pepper.
  13. Toss in the cubed pork pieces, mix to coat pork with the bagoong. Place on a serving platter top with eggplants, mangoes, tomatoes, white onion and spring onions.



2 Responses

  1. mjskitchen says:

    I just voted you the king of pork belly recipes! Aside from being a beautiful dish, I just love all of the flavors and textures. Great job Raymund!

  2. suituapui says:

    Pork? Count me in, anytime! 😀

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